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Background: The consumption of a Mediterranean diet (MedDiet) is associated with a lower risk of cardiovascular disease. However, its impact on blood pressure and endothelial function is not clear. Objective: We sought to determine the effects of adhering to the consumption of a MedDiet for 6 mo on blood pressure and endothelial function in older, healthy Australians. Design: A total of 166 men and women aged .64 y were allocated via minimization to consume either a MedDiet (n = 85) or their habitual diet (HabDiet; control: n = 81) for 6 mo. The MedDiet comprised mainly plant foods, abundant extra-virgin olive oil, and minimal red meat and processed foods. A total of 152 participants commenced the study, and 137 subjects completed the study. Home blood pressure was measured on 5 consecutive days at baseline (n = 149) and at 3 and 6 mo. Endothelial function (n = 82) was assessed by flow-meditated dilatation (FMD) at baseline and 6 mo. Dietary intake was monitored with the use of 3-d weighed food records. Data were analyzed with the use of linear mixed-effects models to determine adjusted between-group differences. Results: The MedDiet adherence score increased significantly in the MedDiet group but not in the HabDiet group (P , 0.001). The MedDiet, compared with the HabDiet, resulted in lower systolic blood pressure (P-diet 3 time interaction = 0.02) [mean: 21.3 mm Hg (95% CI: 22.2, 20.3 mm Hg; P = 0.008) at 3 mo and 21.1 mm Hg (95% CI: 22.0, 20.1 mm Hg; P = 0.03) at 6 mo]. At 6 mo, the percentage of FMD was higher by 1.3% (95% CI: 0.2%, 2.4%; P = 0.026) in the MedDiet group. Conclusion: Australian men and women who consumed a MedDiet for 6 mo had small but significantly lower systolic blood pressure and improved endothelial function. This trial was registered at www.anzctr.org.au as ACTRN12613000602729.Am J Clin Nutr 2017;105:1305-13.

Background: Low-carbohydrate diets are often used to promote weight loss, but their effects on psychological function are largely unknown. Objective: We compared the effects of a low-carbohydrate, high-fat (LCHF) diet with a conventional high-carbohydrate, low-fat (HCLF) diet on mood and cognitive function. Design: Ninety-three overweight or obese participants [x Ȁ SEM age: 50.2 Ȁ 0.8 y; body mass index (in kg/m 2 ): 33.6 Ȁ 0.4] were randomly assigned to an energy-restricted (Ȃ6 -7 MJ, 30% deficit), planned isocaloric LCHF diet or an HCLF diet for 8 wk. Body weight and psychological well-being were measured by using the Profile of Mood States, Beck Depression Inventory, and Spielberger State Anxiety Inventory instruments at baseline and fortnightly. Cognitive functioning (working memory and speed of processing) was assessed at baseline and week 8. Results:The LCHF diet resulted in significantly greater weight loss than did the HCLF diet (7.8 Ȁ 0.4 and 6.4 Ȁ 0.4 kg, respectively; P ҃ 0.04). Both groups showed improvements in psychological well-being (P 0.01 for time), with the greatest effect occurring during the first 2 wk, but there was no significant difference between groups. There were no significant between-group differences in working memory (P ҃ 0.68), but there was a significant time ҂ diet interaction for speed of processing (P ҃ 0.04), so that this measure improved less in the LCHF than in the HCLF diet group. Conclusions: Both dietary patterns significantly reduced body weight and were associated with improvements in mood. There was some evidence for a smaller improvement in cognitive functioning with the LCHF diet with respect to speed of processing, but further studies are required to determine the replicability of this finding.Am J Clin Nutr 2007;86:580 -7.